We developed this recipe for our Winter Solstice Supper Club and so many of our guests asked for the recipe I thought I should pop it up on the blog. This is perfect as a side of greens with your Christmas dinner but it also makes a great stand-alone lunch on top of a slice of toast. I love greens on toast!
If you are a sprout lover you will love this, but I think it will convert sprout-dodgers too, as because of the quick cooking you don’t get the ‘sulphurous’ smells and flavours or boiled brussels! If you are making for Christmas dinner you can slice all the greens and garlic the day before if you need to and store in a tupperware in the fridge so you have minimum prep to do on the day. The dish only takes about 5 minutes to cook, so make it just before you serve everything else.
2 tablespoons olive oil
12 sage leaves
3 large garlic cloves, finely sliced
300g brussel sprouts, finely sliced
200g kale, finely sliced
Salt and black pepper
2 teaspoons pomegranate molasses
2 teaspoons soy sauce
Seeds from ¼ pomegranate
Heat a large wok or wide frying pan with a lid over a high heat. Add the olive oil and turn the heat down to medium. Add the whole sage leaves and cook for a minute or so until crispy. Use a slotted spoon to remove the sage leaves and set aside.
Add the sliced garlic to the pan and cook for 30 seconds until starting to smell garlicky. Add the sliced brussel sprouts and kale and season well with salt and pepper. Cook for a few minutes, stirring frequently, then put a lid on and allow to soften for another couple of minutes. If the pan is a bit dry then add a splash of water.
Take the lid off the pan and add the pomegranate molasses and soy sauce, stir well and keep cooking for another 30 seconds. Turn off the heat. Taste and add more soy, pomegranate molasses and salt and pepper as needed. Serve immediately garnished with the pomegranate seeds and the crispy sage.